Potato Gratin
This pork builds waxy potatoes, reduced fat crème fraîche and gruyère into a weeknight-friendly meal you can have ready in about 70 minutes. You'll find the full ingredient list (with a scaler to change the servings), 8 steps of method, substitutions, and ideas for what to serve alongside.
You'll mainly reach for oven and frying pan / skillet. At medium difficulty across 8 steps, it's manageable with a little attention.
What you'll need
Shopping list (4)
Pantry staples (you likely have these)
Diet: contains meat, based on every ingredient listed below.
Contains: Dairy
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Preheat the oven to 180 C (350 F) and butter a medium gratin dish, then rub it with one of the halved garlic cloves.
- Peel the potatoes and slice them thinly and evenly, about 3 mm thick, using a mandoline or sharp knife.
- Whisk the crème fraîche with the milk, the finely grated zest of the lemon half, the remaining crushed garlic, salt and plenty of black pepper.
- Fry the pancetta in a dry pan until crisp and golden, then drain on paper towels.
- Layer the potato slices in the dish, seasoning lightly between layers and pouring over some of the crème fraîche mixture and a little grated gruyère as you go.
- Pour over any remaining cream mixture, scatter the crisp pancetta and the rest of the gruyère on top, and cover loosely with foil.
- Bake for 45 minutes, then remove the foil and bake for a further 20 to 25 minutes until the potatoes are tender to the point of a knife and the top is golden and bubbling.
- Let the gratin rest for 10 minutes before serving so it sets slightly.
You'll use: Oven · Frying pan / skillet · Pan · Large pot · Whisk
Ingredient substitutions
- Milk
- any unsweetened plant milk · ½ cup evaporated milk + ½ cup water
- Lemon
- lime · 1 tbsp white wine vinegar per lemon
- Butter
- olive oil (¾ the amount) · coconut oil · margarine
Tips & common questions
How long does Potato Gratin take to make?
About 70 minutes from start to finish — an estimate based on the 8 steps and 9 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of milk?
Try any unsweetened plant milk. See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Potato Gratin is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Potato gratin (7620845914).jpg by pelican from Tokyo, Japan, CC BY-SA 2.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.